利用酶液化技术对高粱浓缩蛋白进行氨基酸分析和结构表征

IF 3.4 3区农林科学 Q1 Engineering

Journal of Food Measurement and Characterization Pub Date : 2023-03-22 DOI:10.1007/s11694-023-01884-x

Endah Wulandari, Sumanti Debby Moody, Robi Andoyo, Adi Bin Md Sikin, Alifa Putti Firdauza, Putri Widyanti Harlina

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引用次数: 0

摘要

以高粱粉为原料，采用α-淀粉酶对淀粉进行液化处理，生产出高粱浓缩蛋白。采用中心复合设计优化高粱淀粉用量、酶α-淀粉酶浓度和水解时间，以获得高蛋白质含量的高粱蛋白浓缩物。以高粱淀粉8.76 g、fu α-淀粉酶10万U/ml、水解时间30 min为最佳条件，可获得蛋白含量为87.94%的高粱浓缩蛋白。所得的高粱蛋白浓缩物呈不规则的块状形态和多孔的脊状结构。高粱蛋白精中鉴定出17种不同类型的氨基酸，其中谷氨酸(25.33 mg/g)和赖氨酸(15.28 mg/g)分别为最大的非必需氨基酸和必需氨基酸。该蛋白浓缩物可作为营养食品作为饲粮中的蛋白质补充物加以开发利用

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Amino acid profiling and structural characterization of sorghum protein concentrates using enzyme liquefaction

Sorghum protein concentrate was produced from sorghum flour utilizing α-amylase treatment for starch liquefaction. A central composite design was used to optimize the amount of sorghum starch, enzyme α-amylase concentration and hydrolysis time to produce sorghum protein concentrates with high protein content. The optimum conditions for producing sorghum protein concentrates with 87.94% protein content were 8.76 g of sorghum starch, 100,000 U/ml FUα-amylase, and 30 min of hydrolysis time. The sorghum protein concentrates produced showed an irregular bulk morphology and a porous, ridge-like structure. There were 17 different types of amino acids identified in sorghum protein concentrate, with glutamic acid (25.33 mg/g) and lysine (15.28 mg/g) being the greatest non-essential and essential amino acid, respectively. The protein concentrate could be exploited as protein supplement in the diet as nutritional foods

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来源期刊

Journal of Food Measurement and Characterization FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.30

自引率

11.80%

发文量

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.